Abboccato
![Abboccato](https://cititour.com/NYC_Restaurants/photos/resto.jpg)
Restaurant Menu
AntipastiAffettati Misti 16
Prosciutto di Parma, Prosciutto di San Daniele, Speck, Salame Genovese and Soppressata served with Gnocco FrittoPesce Crudo 16
Chef’s Market Selection of Raw and Marinated Fish with Selected Extravirgin Olive OilsMozzarella di Bufala ai Quattro Gusti 14
Imported Buffalo Milk Mozzarella, Campanian Extravirgin Olive Oil, Blood Orange, Persimmon Compote, Aceto Balsamico TradizionaleRombo in Saor 14
Marinated Turbot, Red Onions, Golden Raisins, Vinegar and HerbsTrippa Grigliata 12
Grilled Tripe, Italian Parsley-Radicchio Salad, Polenta Croutons, Pecorino-Mint SalsaFritto Misto di Mare alla Veneziana 14
Polenta-coated Crispy Mixed Seafood, Cranberry Beans, Sweet OnionPolpo con Patate e Faxolin 16
Grilled Octopus, Fingerling Potatoes, Warm Baby String Beans, Lemon, Sicilian OreganoQuaglia in Porchetta 16
Boneless Quail Stuffed with Mortadella, Rosemary and Pistachios, Balsamic Cipollini, Castelluccio Lentils, Mostarda di CremonaFegato Grasso 18
Seared Foie Gras, Stewed Quince-filled Potato Dumpling, Spiced Fruit Reduction
Primi PiattiZuppe e Minestre
Jota 10
Trieste’s Classic Soup of Cranberry Beans, Potatoes, Pancetta, Sauerkraut, Tomato, Caraway SeedsMinestra di Polenta 9
Rustic Vegetarian Polenta Soup, Black Chickpeas, Carrots, Onions, Tuscan Extravirgin Olive Oil
Pastasciutte e Paste Fresche Fatte in CasaSpaghettini con Arselle e Bottarga 21
Razor Clams, Toasted Bread Crumbs, Pressed Mullet Roe, Orange ZestSpaghetti alla Carbonara 22
Pecorino Romano, Eggs, Black Pepper, PancettaOrecchiette con le Seppie 20
Little Ear-shaped Pasta, Braised Cuttlefish, Tomatoes, Capers, BasilTagliatelle al Ragu Bolognese 22
Classic Bolognese Meat SauceCasumziei Ampezzani 20
Half-moon Pasta Filled with Beets and Gorgonzola Dolce; Tossed with Lombard Butter and Poppy SeedsPansoti con Tocco de Noxe 20
Pot-bellied Ligurian Ravioli Filled with Wild Greens and Herbs in a Walnut SauceCavatelli di Ricotta 22
Ricotta Cheese Dumplings, Marinated Sardines, Broccoli Rabe, Corona Beans, Ricotta SalataSecondi Piatti
Maialino al Latte 30
Suckling Pig Cooked in Milk and Hazelnuts, served with Whipped Potato PureeTriglia 28
Grilled Red Mullet, Roasted Baby Beets, Charred Beet Greens, Fresh HorseradishPollastrello alla Romana 28
Baby Chicken Stewed with Sweet Peppers, Tomatoes, Gaeta Olives and RosemarySpigola Nera 29
Pan-Roasted Black Bass, Grilled Artichokes, Roasted Garlic, Lemon Zest, Salsa VerdePiccione Arrosto 29
Roasted Squab, Braised Swiss Chard, Tortino of Butternut Squash, Balsamic ReductionCoda di Rospo 28
Sautéed Monkfish, Braised Fennel, Radicchio, Meyer Lemon, CapersAnimelle Saltate con Speck 26
Crispy Veal Sweetbreads, Speck, Wild Mushrooms, Pearl-shaped Sardinian Pasta, VincottoVaniglia e Cioccolato 26
Vanilla-scented Veal Cheeks / Chocolate and Spice Stewed Wild Boar, Yellow PolentaServito a Tavola / Tableside For Two
Stinco di Vitello 68
Succulent Whole Roasted Veal Shank As Prepared in Friuli
Bistecca alla Fiorentina 70
32-ounce Black Angus Porterhouse, Garlic, Olive Oil, Anchovy
Branzino ai Ferri 60
Grilled Mediterranean Sea Bass, Taggia Olives, Rosemary, Extravirgin Olive Oil
Costole d’ Agnello 65
Rack of Lamb Baked in an Adriatic Sea Salt and Mint Crust
Contorni 8
Polenta Bianca
Peperonata
Patate in Tecia
Spinaci al Burro
Patate Arrosto al Rosmarino
Scarola con Aglio e Olio
PLEASE NOTE: All menu items and prices are subject to change.